Day Two – French Pastry Master Class
Day Two of the Eat. Drink. Blog. Australian food bloggers conference consisted of a choice of one of three activities – a mushroom farm tour and cooking challenge, a cocktail and cuisine master class or, the one I chose, a French pastries master class with celebrity chef and author Emmanuel Mollois. Most of us would probably know him from his work alongside Masterchef contestant Poh Long Yeow’s on Poh’s Kitchen.
Chef Emmanuel spoke of his deep respect for the classical French chefs and their techniques. Escoffier biatches!
Ok, not his words exactly…
The wisdom of his predecessors as well as his own experience made for an insightful and informative master class. His respect and love for the classics had inspired me to purchase my own a copy of Escoffier’s seminal work. It’s something I’ve been meaning to do for a while but never got around to it.
The subject of the master class was on the humble choux pastry. While Chef Emmanuel demonstrated how choux pastry was easy to prepare, there was a lot of nuance and things that a lot of people don’t do right that affects the quality of the final product. For instance, incorporating the eggs into the pastry mix while it was still hot with a wooden spoon and not a whisk to ensure an even rise and consistency, as well as the importance of breathing and technique on uniformity when piping round puffs and elongated eclairs.
The final product – choux pasty with a pate sable crust and vanilla cream. A basic list of ingredients and very simple to prepare but quite delicious. There were also some strawberries Romanoff (strawberries in a boozy sugar syrup) with Monte Carlo creme (vanilla cream with bits of crispy meringue) which were also served. As with the choux, a simple yet delicious dessert.
Bloggers doing what we do :)
So ends the official program of the 4th Eat. Drink. Blog Australian Food Bloggers Conference. My congratulations and my respects to the organising committee for organising and running another successful food blogging conference. Having been a part of an organising committee for one of these myself (Sydney 2011), I know how much effort goes into setting one of these up and this year’s organising committee, as all previous year’s, have done a sterling job. Particularly given the fact that it’s done entirely on a volunteer basis, including the involvement of the majority of the speakers, who have put their own time and their own money into making the conference the success that it is.
The best of the food blogging community are an inclusive group that brings bloggers together and helps them to be better at what they do; an example that has been set with every conference since its inception in Melbourne in 2010. I look forward to seeing where next year’s conference will take us.
If you’re an aspiring food blogger or thinking of starting one up and would like to attend next year’s conference, make sure to check out the registration criteria to ensure that you will be eligible to attend when the time comes. While the criteria for next year’s conference may differ from this, it serves as a fair guide of what to expect.
If you want to read more on this year’s conference, check out Eat. Drink. Blog. for more blog post, including accounts of the mushroom and cocktail master class activities. Also, check out how events unfolded during the conference through social media, including a vigorous debate on PR and Ethics via the hashtag #edb13 (Tagboard).
While the conference was sponsored (complete list of sponsors), I’d paid for my own travel, accommodation, expenses etc.
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